Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, April 16th at 2pm: Susan Coll, Author of Acceptance
Space is limited, click HERE & RSVP Now!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, April 16th at 2pm: Susan Coll, Author of Acceptance
Space is limited, click HERE & RSVP Now!
Open Mobile Menu
Candy Canes for Peppermint Cheesecake

Chef Morissa’s Chocolate Peppermint Cheesecake

Ingredients

  • (3) 9 oz. packs of cream cheese
  • 2 eggs
  • 1 cup sugar
  • ¼ cup sour cream
  • 1 ½ tbsp. flour
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • ½ cup chopped chocolate chips
  • ½ cup chopped candy cane
  • Oreo Crust – 30 peppermint Oreos
  • 6 tbsp. butter

Peppermint Cream Ganache Topping:

  • 2 cups heavy cream
  • ¾ tbsp. Peppermint extract
  • ¾ cup of sugar
  • 1/2 cup chopped chocolate chips
  • ½ cup chopped candy cane

Directions: 

Preheat oven to 350 and spray a 9” springform pan with nonstick spray. Filling: Beat cream cheese and sugar, flour, vanilla extract and salt.  Gently fold in chopped chocolate chips and chopped candy cane.

Crust: Crush Oreos in food processor and add melted butter until combined. Add crust to prepared pan and pour over filling.  Bake 1 hour.  Refrigerate cheesecake until chilled.

Topping: Beat cream and peppermint extract at medium high speed until foamy, gradually add powder sugar, beating until soft peaks. Spread and add crushed chopped chocolate chips and chopped candy cane.

The owner of this website has made a committment to accessibility and inclusion, please report any problems that you encounter using the contact form on this website. This site uses the WP ADA Compliance Check plugin to enhance accessibility.